Steaming bowls of soupe tha aux crevettes transport you straight to the vibrant streets of Southeast Asia, where fragrant herbs dance with succulent shrimp.
Delicate broth swirls with complex layers of flavor that tantalize every taste bud.
Bright lemongrass and zesty lime create a symphony of freshness in this classic Thai-inspired dish.
Each spoonful promises a culinary adventure that balances spicy, sour, and savory notes perfectly.
The recipe captures the essence of coastal cooking with its simple yet powerful ingredients.
Warm up your kitchen and your senses with this incredible seafood soup that promises to become a new favorite on your dinner rotation.
Étapes pour cuisiner la Soupe thaï aux crevettes
Noodle Preparation Rice noodles transformed into tender strands by gently boiling them in salted water. Crisp bok choy joins the water bath moments before noodles finish cooking, creating a vibrant green vegetable accent.
Aromatic Base A magical blend of ginger, garlic, lemongrass, and curry paste dance together in heated oil, releasing intoxicating fragrances that hint at the deliciousness to come.
Liquid Magic Vegetable broth and creamy coconut milk merge, simmering softly and developing deep, complex flavors that will become the soul of this soup.
Protein Sizzle Succulent shrimp and colorful bell peppers quickly caramelize in a hot pan, gaining golden edges and releasing their natural sweetness.
Garnish with Fresh Herbs: Sprinkle chopped cilantro or Thai basil leaves on top for a burst of fresh flavor and vibrant color.
Add Crunchy Texture: Top the soup with crushed peanuts or crispy fried shallots to introduce a delightful crunch that complements the soft noodles and tender shrimp.
Customize Heat Level: Serve with extra chili sauce or sliced fresh chili on the side, allowing each person to adjust the spiciness to their preference.
Make It a Complete Meal: Pair the soup with a small side of spring rolls or a light cucumber salad to create a more substantial and satisfying dining experience.
Conseils de conservation pour la Soupe thaï aux crevettes
Refrigerate Wisely: Store leftover soup in an airtight container for up to 2 days. Separate noodles from broth to prevent soggy texture and maintain freshness.
Quick Reheat Strategy: Warm soup gently on stovetop, adding a splash of fresh vegetable broth to restore original consistency. Avoid microwave to prevent rubbery shrimp.
Prep Ahead Technique: Chop vegetables and measure ingredients in advance to streamline cooking process. Keep ingredients separately sealed in refrigerator for easy assembly.
Ingredient Swap Option: Replace shrimp with tofu or chicken for versatile meal variations. Adjust cooking time accordingly to ensure protein is properly cooked.
Spicy Cambodian soupe tha aux crevettes blends robust shrimp flavors with aromatic Southeast Asian ingredients. Fragrant lemongrass, ginger, and chili create a memorable Cambodian culinary experience you’ll savor.
Ingredients
Scale
300 g (10.5 oz) shrimp or tofu
200 g (7 oz) rice noodles
1 red bell pepper, thinly sliced (frozen)
2 bok choys (optional)
3 tbsps red curry paste
700 ml (23.7 fl oz) vegetable broth
1 can coconut milk
3 tbsps oil
2 cm (0.8 inches) fresh ginger, grated
1 clove garlic, minced
1 lemongrass stalk, halved lengthwise
Instructions
Noodle Preparation: Boil salted water and cook rice noodles, adding bok choy during the final minute of cooking. Quickly drain and shock in ice water to preserve color and texture, then set aside.
Broth Development: Introduce vegetable broth and coconut milk, reducing heat to allow a gentle simmer that melds the complex spices and creates a silky, rich liquid base for the soup.
Protein and Vegetable Searing: In a separate skillet, rapidly sear shrimp and red bell peppers with precise seasoning, ensuring a golden exterior while maintaining a tender interior.
Assembly and Serving: Layer rice noodles and bok choy in serving bowls, crown with seared shrimp and peppers, then cascade the aromatic broth over the ingredients. Elevate the dish’s brightness with a vibrant lime juice finish, serving immediately to capture peak flavor and temperature.
Notes
Preserve Vegetable Brightness: Shock noodles and bok choy in ice water to lock in vibrant green color and stop cooking process.
Degree: Certificate in Food and Beverage Management
Focus: Essential knowledge of recipe development, ingredient sourcing, and food business basics.
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.
Mia Reynolds
Food Writer & Home Cooking Specialist
Expertise
Easy Home Baking, Recipe Writing and Storytelling, Local and Seasonal Ingredients, Baking for Beginners
Education
New England Culinary Institute (NECI), Montpelier, Vermont
Community College of Vermont, Winooski, Vermont
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.